Sunday, June 7, 2009

Coconut Waffles

Coconut Waffles


1-3/4 cup all-purpose flour
2 TB sugar
1 TB baking powder
3 eggs
1 (14 oz) can unsweetened coconut milk
6 TB butter, melted
3/4 cup coconut
1/2cup chocolate syrup
1/2 cup chopped toasted almonds
Whipped cream or powdered sugar


In a medium bowl combine flour, sugar, baking powder, and a dash of salt. Make a well in center of flour mixture; set aside. In another medium bowl lightly beat eggs; stir in coconut milk and melted butter. Stir in coconut. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy).

Pour 1/2 C. batter onto grids of a preheated, lightly greased waffle baker. Close lid quickly; do not open until done. Bake according to manufacturer's directions (about 3 minutes or until golden brown). When done, use fork to lift waffle off grid. Repeat with remaining batter. Drizzle baked waffles with chocolate, sprinkle with almonds, and top with whipped cream or dust with powdered sugar. Serve warm. Makes 8 waffles.
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